Jason Perlow

Are english muffins actually english?

Thanks Danny, we loved having you, and hope you continue to lurk on the site!

Almost every version made in San Francisco includes dungeness crab... I like the one at Aliotos

But is this rum actually made from sugar cane juice distillate or not?

definitely appears to be the case... from About.com's article on the subject:

So the browned "Irish" stew as depicted in the photo is definitely an American variation then?

I think its the deglazing the pan juices with the Jamesons....

I'll agree with you on the quality level of Hormel, Jaybee. Their Dilusso brand of Genoa Salami is really quite good, even when compared to the real deal.

So eddie, do you have a good roast Chinese spare rib recipe for home cooks? Can this be done without specialized equipment? And, what can you tell us about the disappearance of the fabled neon red spare ribs of yore?

Guys: Try to be civil, thanks. Awbrig: I'm guessing here that the "Irish Stew" you are looking for is really an Irish-American dish and may even be regional to the Chicago area and developed by the Irish-American immigrant population. The one Suzanne is talking about is the original, but you may not actually want to EAT that one.

So? Are you going? Or did we finally enter "even Cabrales thinks this is crazy" territory?

Had our first FOG's tonight. Although I'm not really into sissy cocktails, I dig this one, mainly because overall it is VERY tart and the fresh orange juice combined with the shot of fresh lime juice produces a drink that is tangy and not sickly sweet. The falernum adds some interesting dimensions to the drink, but I am not sure what the flaming of the orange oil adds, perhaps some different levels of bitterness on top of the angostura. I like it. DeGroff is a genius.

merged with previous thread.

Sent to me by one of our lurkers:

I'm still a huge fan of the burger at McSorleys.

We can also serve them at the Jersey potluck.

so if we buy a 750ML bottle we have to make some slight adjustments then...

In other words, don't even think about trying to pronounce it correctly.

You do light it on fire.... the orange oil is flamed in the drink.

Liza beat me to it, but here is Spirit of Hartford's web site: http://www.spiritofhartford.com/brand.htm I spoke to one of their representatives on the phone, and she explained to me that they just got BATF approval to import the product. So they should have it avalaible from select distributors in a month or two. Contact info: Phone: 860 404-1776 Fax: 860 404-1777 Mail: The Spirit of Hartford llc. PO Box 260730 Hartford, CT 06126 E mail: Service@SpiritofHartford.com

And of course lets not forget the trio of Joe Bastianich, Jason Denton and Mario Batali, who have produced Babbo, Esca, Lupa and now Otto together.

Hmm. Good question. I'm gonna say still add the pectin.

As Montecristo 12 is made by the Zacapa guys its also solera.

But supposing I now want to make raspberry ice cream using frozen raspberries (not in syrup - these are flash-frozen). What would I do, add them just before taking the ice cream out of the ice cream maker? I don't want them to end up hard as rocks - any tips? This and any other flash frozen fruit such as strawberries you want to macerate in sugar. Throw them in a bowl, add like 1/4 cup of sugar and let them soften up for like an hour and yeild liquid. Blend up the mixture and then strain it, and throw away the seedy junk. This mixture is then added to your batter when you cook it. Make sure you compensate by adding less sugar to the batter since you added some into the maceration.

You may not NEED it but it sure helps if you are trying to do it in the home with only basic ice cream making equipment. We made ice cream for a while using traditional recipes without pectin and we had stabilization issues with our ice cream maker. When we started using Alton Brown's method it worked beautifully. American-style ice cream has no eggs. French-style or iced custard does. But this is strictly technical terminology.